Southern Thanksgiving Cornbread Dressing Recipe (2024)

In case you haven’t noticed, Thanksgiving is approaching. Now I know I usually keep all of the recipes over here low carb, but since my family isn’t 100% on board with healthy eating, I figured yours isn’t either. So, I’m sharing the literal best-ever; no adjectives can do it justice – because, yes, it’s that good cornbread dressing recipe.

Another reason I’m putting yet another Thanksgiving recipe out into the world is because I’ve been looking at the so-called “best” ones and they are pure BS. Sometimes I think these recipes are written by robots or folks that have zero experience in the kitchen. Anyway, you don’t have to be Betty Crocker to make this dressing – and – FYI – Betty Crocker wasn’t a real person anyway. She was a fictional character created to sell baking crap for General Mills.

So, what’s the secret to making legit Southern Thanksgiving Cornbread dressing? A good recipe + buttermilk cornbread + homemade chicken broth, and a Thanksgiving miracle seasoning shortcut that never fails. If you need a fabulous cornbread dressing that your family, friends, and neighbors will adore, then you’re in the right place. This recipe is epic.

You know, there is nothing more important on Turkey Day than a legit slap your mama good Southern Thanksgiving Cornbread Dressing. Unless, of course, you value time with family or you’re into the whole gratitude thing, and in that case, we’ll put the dressing in the third spot:)

But seriously, there is no substitute for this dressing.

It was one of the first holiday recipes I mastered – even before I learned to cook. It isn’t complicated, but there are quite a few steps. I’ll walk you through it.

Let’s get into what you need to get your dressing on.

Cornbread

You need to use this buttermilk cornbread recipe to make this dressing happen. Yes, seriously. I have messed up a couple of times and used a basic non-buttermilk cornbread instead, and my family hated me for it.

Small chicken or Cornish Game Hen

You won’t be using any canned broth or bouillon cubes. We’re going old school and making the broth ourselves. It makes a HUGE difference, and it low key makes you feel like a domestic superhero when you tell folks you did it yourself.

Pepperidge Farm Herb Seasoned Stuffing

Look for the blue bag of Pepperidge Farm stuffing mix. It’s a vital seasoning shortcut- don’t skip it! And don’t wait until the last minute to pick it up. I’ve made that mistake before and ended up driving to six different grocery stores like a crazed desperate maniac.

That covers the main three ingredients. You will also need:

6 hard-boiled eggs, chopped

2 sticks of salted butter

1 large red onion, chopped

6-8 ribs of celery, chopped

1-2 tablespoons sage

Salt and pepper

Extra-large foil pan with lid

That Seems Like A lot of Work…Is It Worth It?

In a word – yep. This dressing is absolute perfection. Once you taste it you will know I speak the truth. Until then, you’re going to have to trust me.

The good news is you can do all of the prep work ahead so you won’t be overwhelmed on Thanksgiving day. I make the cornbread one or two nights before – depending on how many I plan to host on Thanksgiving.

You can also boil the hen and make the broth, chop the veggies and boil the eggs the day before. Just put everything covered in the fridge until you’re ready to put it together.

Note:You will want to heat the broth if you have kept it in the fridge.

Southern Thanksgiving Cornbread Dressing Step By Step

Make the cornbread. The full recipe is here, but for the sake of saving you time and frustration – here’s the short version. Combine 1 1/2 cups yellow cornmeal, 1/2 cup all-purpose flour, 1 1/2 cups buttermilk, 1/4 cup vegetable oil, 2 teaspoons baking powder, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon baking soda, and two eggs. Mix all of those ingredients, pour into an oven-proof skillet or a cake pan – whatever you have handy as long as it’s greased, and bake at 450 for 25 minutes.

Boil the hen in a large stockpot filled with water and two sticks of salted butter, salt, and pepper. If you are using a hen with the gizzards, don’t forget to take them out before you boil it. Yes, you’ll have to suffer through low key molesting a chicken, but you will get over it. If you’re using a frozen hen, remember to give it time to thaw because it will take a lot longer to cook a frozen one. (I know because I’ve been there. Done that.)

Boil the eggs and chop the red onion and celery. When the eggs are boiled, put them in an ice bath for five minutes and then peel and chop them.

Now that you have all of the ingredients ready to go, it is time to put this thing together.

Grab a large skillet and melt two tablespoons of butter over medium heat on the stove. Add the chopped onion, celery, and about ⅓ cup of broth. Saute for ten minutes until veggies are tender and transparent.

Remove the hen from the broth and cut it/shred it to use in the dressing and to use as leftovers:) Do not pour out the broth – guard it with your life! This is the magic ingredient that makes this cornbread dressing so flipping good!

Preheat the oven to 350°

Go ahead and wash your hands before making another move. I know I’m not your mother, but I am a mom of three, and this is just how I talk now. Plus you’re about to get up close and personal with this cornbread.

Start by crumbling the cornbread into the foil pan with your hands. Please don’t use a food processor because it will pulverize it, and the texture will not be right.

Then you’ll add the Pepperidge Farm stuffing and mix it with the cornbread right there in the foil pan.

Add the sauteed vegetables and stir again.

Now start adding the broth one cup at a time, stirring as you go.

I usually add 4-6 cups. The dressing should be the consistency of putty at this point. You want this – the dressing will dry as you bake it, so do not be afraid of a wet looking dressing.

Add the pieces of the hen.

Add the eggs and more broth if it looks dry.

Add the sage, salt, and pepper.

Taste it- if you think it needs more salt, pepper, or sage, this is your chance to make that happen.

Bake for 45 minutes, checking in to stir and add more broth if needed.

Enjoy it and the compliments. Feel free to pretend it’s your original recipe. This is your time to shine.

Store leftovers covered in the fridge for up to 5 days.This makes a ton of dressing, but the leftovers always go fast. In other words, nobody will complain about having to eat it again.

You can also freeze this in an airtight container for up to 3 months – if you leave the eggs out.

More Recipes Worth Checking Out Since You’re Here Anyway

21 Easy Crockpot Candy Recipes That’ll Make You Thankful For Your Slow Cooker This Christmas

16 Of The Best Christmas Treats Kids Can Make! Easy Holiday Recipes

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